No-Knead Cranberry & Herb Bread with Garlic Butter
This no-knead bread combines sweet dried cranberries and savory herbs, topped with delicious garlic butter, making it a perfect accompaniment for any meal.
Ingredients
Dry Ingredients
- 3 cups 3 cups (375 g) all-purpose flour
- 1.5 teaspoons 1 1⁄2 tsp (8 g) salt
- 0.5 teaspoon 1⁄2 tsp (2 g) instant yeast
Wet Ingredients
- 1.5 cups 1⁄2 cup (360 ml) warm water
- 1 tablespoon 1 tbsp (15 ml) olive oil
- 2 tablespoons 2 tbsp (30 g) unsalted butter For garlic butter
- 1 clove 1 garlic clove, minced For garlic butter
Add-ins
- 0.5 cups 1⁄2 cup (60 g) dried cranberries
- 2 tablespoons 2 tbsp (10 g) fresh rosemary or thyme, chopped Choose either herb
Topping
- Flaky sea salt, for topping
Instructions
Preparation
- In a large bowl, mix the flour, salt, and yeast.
- Add warm water and stir until a shaggy dough forms.
- Fold in the dried cranberries and chopped herbs.
- Cover with plastic wrap and let rest at room temperature for 12–18 hours.
Baking
- After rising, turn the dough onto a floured surface and shape it into a ball.
- Let it rest for 30 minutes while preheating your oven to 450°F (230°C) with a Dutch oven inside.
- Place the dough on parchment paper, brush lightly with olive oil, and sprinkle with flaky sea salt.
- Carefully transfer it into the preheated Dutch oven.
- Cover and bake for 30 minutes, then uncover and bake for an additional 10–15 minutes until golden brown.
- While baking, melt the butter in a small pan over low heat and add the minced garlic.
- Brush the warm bread with garlic butter after baking for extra flavor.
Notes
Store wrapped in a clean kitchen towel or plastic wrap for up to 3 days at room temperature. Freeze for longer storage, slice and wrap tightly.